Peking bao
Serves 6
Method
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Cook the duck in its own fat, possibly supplemented with some goose fat, until the meat falls from the bones. Season the meat with salt and pepper.
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Leave the meat to cool down until you are able to pick the meat from the bones.
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Mix the meat with 90ml Lee Kum Kee Hoisin Sauce.
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Steam the bao’s in a steaming pan. In the mean time – heat the duck meat in a small frying pan.
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Mix the Lee Kum Kee Chilli Garlic Sauce with the mayonnaise and fill a spray bag with it.
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Sow the bottom of the bao with the warm duck meat and add some extra Lee Kum Kee Hoisin Sauce. Layer the meat with the sweet sour cucumber, spring onions and some crispy fried onions.
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Top the lovely filling with the chilli garlic mayonnaise.
​Ingredients:
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6 bao's
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240 gram tender (Peking-) duck leg (goose fat)
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90 ml Lee Kum Kee Hoisin Sauce
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60 grams sweet sour cucumber
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2 spring onions, finely chopped
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2 table spoons crunchy fried onion
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50 ml Lee Kum Kee Chilli Garlic Sauce
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150 ml mayonnaise
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Salt and pepper
Chef: Julius Jaspers
“Peking bao is one of China’s most celebrated dishes. Sublime roast peking duck with its crackling, crispy skin served in a fluffy Chinese steamed bun. A bao is actually just a hamburger, but then in a steamed bun. The principle is also the same as a hamburger: you layer the bun with a main component (duck meat in this case), a garnish (topping) and a sauce.”
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– Julius Jaspers
